Creamy Mushroom Risotto With Thyme & Mascarpone Cheese Tarifi

Malzemeler

• 2 Tablespoons Unsalted Butter, 2 Tablespoons Olive Oil, 12 Ounces Wild Mixed Mushrooms, Finely Chopped, Reserving 1/3 Cup For Garnish (You May Substitute Other Mushrooms If Unavailable), 1/2 Cup Finely Chopped Onion, 1 1/2 Cups Arborio Rice, 1/2 Cup Dry White or Red Wine (See Notes Above), 5 Cups Homemade Beef Broth, Heated, Salt & Pepper, 1 1/2 Teaspoons Chopped Fresh Thyme, 1/2 Cup Mascarpone Cheese. To Serve: Cracked Black Pepper, Fresh Thyme Leaves, Reserved Mushrooms

Hazırlanışı

1. Heat the butter and oil in a heavy cast iron saucepan. Cook the mushrooms until golden brown over medium heat, stirring often, about 7 to 8 minutes Remove the 1/3 cup of mushrooms and set aside for serving. Add the onions to the remaining mushrooms in the pan along with the thyme, and cook until they are translucent. Add the rice and stir until it is well coated with the butter mixture. Add the wine, and stir continually over medium heat until it is absorbed. Add 4 1/2 cups of hot broth to the pan and reduce the heat to medium low. Cook the rice for 16 to 18 minutes, stirring twice during this period, or until the risotto is "al dente". Season with salt and pepper. Add an additional 1/2 cup of broth and stir constantly for about 3 to 4 minutes until creamy. Add the mascarpone cheese and stir until well mixed. Remove from the heat and serve in individual bowls topped with some of the reserved mushrooms, thyme leaves and additional cracked black pepper.

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